Still, locally sourced food is only
3% of all the food we consume
Local sourcing is expensive, time-consuming, and error-prone—taking up to 80 hours a week and preventing retailers from offering more local foods.
Discovering, establishing, and maintaining a reliable network of local producers is difficult and limits how much stores can source locally.
Most payments are made by check — slow in processing and a real pain for both the producer and the buyer.